These vegan sugar cookies are soft, lightly sweet, and perfect for rolling, cutting, and decorating. Made without eggs or dairy, they rely on applesauce and arrowroot flour for structure and tenderness, resulting in cookies that hold their shape beautifully while staying pleasantly chewy in the center.
Whether you’re baking for holidays, special occasions, or an everyday treat, this recipe is dependable and forgiving. The dough is easy to work with, making it ideal for cut-out cookies, and it adapts well to gluten-free flour blends—so everyone can enjoy a classic sugar cookie without compromise.
Ingredients
- 1 cup vegan butter, softened
- 2 cups granulated sugar
- 1 tablespoon vanilla extract
- 2 tablespoons arrowroot flour
- 1 cup unsweetened applesauce
- ½ teaspoon salt
- 5½–6 cups gluten-free flour blend (see notes)
Directions
- Preheat the oven to 325°F (165°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream the vegan butter and sugar together until smooth and well combined.
- Add the vanilla extract, arrowroot flour, applesauce, and salt. Mix until fully incorporated.
- Gradually add the gluten-free flour blend, 1 cup at a time, mixing until a firm but pliable dough forms. Add additional flour as needed if the dough feels sticky.
- Lightly flour a clean work surface and roll the dough to about ¼-inch thickness. Cut into desired shapes using cookie cutters.
- Transfer cookies to the prepared baking sheets, leaving a small amount of space between each.
- Bake for 20–22 minutes, or until the cookies are set and mostly firm to the touch. The bottoms should be lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes & Tips
- For best results, use a gluten-free flour blend designed for baking (one that includes xanthan gum).
- Dough can be chilled for 20–30 minutes if it becomes too soft while rolling.
- Coconut oil may be substituted for vegan butter, but the cookies will no longer be nut-free.
- These cookies are perfect for icing once completely cooled.
Based on recipe found on CookieCrazy